HeLLLLLO, friends! I feel like it’s been forever since I’ve been in the kitchen! We got the virus last month, and had to be quarantined for a couple of weeks. While in quarantine, you’d think that it would be a great time to cook and catch up on project, but alas, I was WAY too tired. The exhaustion was my first and most lasting symptom (besides lack of smell or taste, which also makes cooking NOT so fun!) So it did feel good to be experimenting in the kitchen and making dinner again! (Even though I do look a bit ragged since I’ve been up several times per night bottle-feeding a newborn baby goat! Hahaha. #FarmLyfe.)
Here, we tried cooking whole trout for the first time, and I feel like it was a success! There are SO many bones in trout, so that’s the only downside, but it was so tasty, and this couscous was a great side for it! Hope you are all well, and Bon Appetit!:)XOSarah
P.S. We have SO many fun new products coming to the shop! I listed our vegetable peelers last night, and they are bomb! SO sharp (so be careful! Haha!) and glide right on through like butter! Here is the link to that: https://www.thedaintypear.com/product-page/vegetable-peeler
Trout:
I seasoned these well with salt, then added seasoning tons of fresh herbs, like thyme, rosemary, and dill to not only the outside, but the inside of the fish. I added cayenne to one of them, because you know I need a spicy one in the mix! Haha. It was fiery but DELISH! Then I baked them at 450 and partway through realized I should try adding some olive oil! SO I did that, and highly recommend you do that before putting them in! I baked them until the skin was crispy! I bet baking time was 25 minutes. Ish.
I’m sorry I don’t have exact measurements or times on the oven for you, you now how I roll. . . THROW STUFF IN AND COOK FROM THE HEART! (Perhaps frustrating for someone wanting exact amounts, but I think my Italian ancestors would be pleased. Hahaha!)
